Peruvian Style Ceviche Recipe

There’s something utterly magical about how lime juice can transform fresh fish into a zesty masterpiece. Let me take you on a flavor journey with my take on a classic ceviche recipe that combines the freshness of the sea with the fiery kick of chiles—bold, vibrant, and absolutely irresistible.

I love the invigorating taste of Peruvian Ceviche. It is my go-to dish when looking to refresh my palate.

I fillet fresh fish and steep them in vibrant lime juice. The aji amarillo chiles I add to the marinade make for a truly delightful experience with the dish.

The marinade has an umami component that is both simple and borderline magical. I am very fond of red onions and in this dish; they have such a nice crispness and flavor pop when you pair them with the fish.

I think cilantro offers such a nice fragrant touch, as well as a hit of citrus in the dish.

Peruvian Style Ceviche Recipe Ingredients

• Fresh Fish Fillets: High in protein, essential for muscle growth and repair.
• Fresh Lime Juice: Rich in vitamin C, adds a citrusy, tangy flavor.
• Red Onion: Provides fiber and flavor, mildly sweet with a hint of spice.
• Habanero Chiles: Adds heat and spice, rich in capsaicin promoting metabolism.
• Fresh Cilantro: Offers antioxidants, adds a fresh, aromatic taste.
• Sweet Potato: Optional; provides carbohydrates and fiber, adds sweetness.
• Corn: Optional; high in fiber, adds a sweet and crunchy element.

Peruvian Style Ceviche Recipe Ingredient Quantities

• 1 pound fresh fish fillets (such as sea bass, flounder, or sole), cut into 1/2 inch cubes
• 1 cup fresh lime juice (about 8-10 limes)
• 1 medium red onion, thinly sliced
• 1-2 habanero or aji amarillo chiles, thinly sliced
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon salt, or to taste
• 1 sweet potato, boiled and sliced (optional, for serving)
• 1 ear of corn, boiled and cut into rounds (optional, for serving)
• 2-3 leaves of lettuce (optional, for serving)

How to Make this Peruvian Style Ceviche Recipe

1. Put the fish cubes in a dish that is shallow and made of glass or ceramic. Ensure the pieces of fish are submerged in lime juice by pouring it over them. Cover the dish and put it in the fridge for about 15-20 minutes, or until the fish firms up and takes on a texture similar to that of cooked fish.

2. As the fish absorbs the flavors of the marinade, the sliced onion will get even sharper, so it’s important to rinse the onion under cold water. This will reduce its sharpness. Make sure to drain the onion well.

3. Sweet potato and corn can be used optionally. They should be boiled until tender.

4. Following the marination process, the next step is to drain the fish thoroughly. During this step, the marinade should be discarded. After the draining process has been completed, the fish can then be returned to the dish.

5. Incorporate the rinsed red onion slices and the thinly sliced chiles into the fish. Fold gently to mix and combine.

6. Sprinkle salt onto the fish mixture and fold very gently to mix it in.

7. Incorporate the freshly chopped cilantro into the fish mixture and lightly mix with your hands to distribute it evenly throughout the mixture.

8. If needed, taste and adjust seasoning, adding more salt if you want it.

9. To serve, line a plate with optional lettuce leaves, then spoon the ceviche on top.

10. Immediately serve, garnished with slices of boiled sweet potatoes and, if you like, rounds of corn, for a traditional presentation.

Peruvian Style Ceviche Recipe Equipment Needed

1. Glass or ceramic shallow dish
2. Knife
3. Cutting board
4. Measuring cups
5. Teaspoon
6. Spoon
7. Colander or strainer
8. Saucepan or pot (for boiling sweet potato and corn)
9. Large bowl (for mixing and rinsing)
10. Plate (for serving)

FAQ

• What type of fish is best for ceviche?Using fresh, firm white fish like sea bass, flounder, or sole is best for perfect texture and taste.
• How long should the fish marinate in lime juice?Marinate the fish in lime juice for about 10 to 15 minutes. This will “cook” the fish and make it opaque and tender.
• Can I adjust the heat level in the ceviche?Certainly! The ceviche’s heat can be dialed up or down by varying the amount of habanero or aji amarillo chiles. For a more temperate ceviche, use less chile and/or remove the seeds.
• Is it necessary to use fresh lime juice?It is highly recommended to use fresh lime juice because it gives the best flavor and properly “cooks” the fish.
• What can I serve with Peruvian style ceviche?Common side dishes are boiled sweet potato, corn rounds, and lettuce leaves, which serve as a base for the ceviche.
• How should I store leftover ceviche?Refrigerate any remaining ceviche, placing it in an airtight container for no more than a single day; however, it is best enjoyed fresh.
• Is it possible to make ceviche with other types of seafood?You can substitute or add shrimp, scallops, or squid, but be sure to adjust marinating times as needed.

Peruvian Style Ceviche Recipe Substitutions and Variations

Fish fillets: Substitute shrimp or scallops for a different seafood twist.
Lemon juice: Use this when you don’t have lime juice for your recipe, but be aware that lime juice is traditionally preferred.
Red onion: Use white onion when a milder taste is desired.
Substitute habanero or aji amarillo chiles with jalapeño or serrano peppers for less heat.
Cilantro: If unavailable or disdained, substitute Italian parsley, as it lends a similar verdant garnish.

Pro Tips

1. Fish Selection and Quality Use the freshest fish possible for ceviche. Firm, white-fleshed fish such as sea bass or flounder work well. Check for a mild scent and clear eyes if purchasing whole fish. If you’re not preparing it immediately, keep the fish refrigerated to maintain its freshness.

2. Lime Juice Submersion Ensure all fish cubes are fully submerged in lime juice. This even distribution is crucial to properly “cook” the fish in the acid, giving it the right texture and safety from bacteria.

3. Onion Soak After rinsing the sliced onions, you can soak them in cold water with a pinch of salt and sugar for a few minutes. This step further reduces sharpness and draws out excess moisture, providing a more balanced flavor.

4. Handling Chiles When slicing habanero or aji amarillo chiles, consider using gloves to avoid irritation. For a milder dish, remove the seeds and inner membranes where the heat is concentrated before slicing.

5. Serving Suggestions Alongside sweet potatoes and corn, you can enhance the dish with additional traditional garnishes such as sliced avocado or thinly sliced radishes. This adds color, flavor variety, and texture to your presentation.